German Apple-Almond Cake

A delicious cake loaded with apples and almond paste, which makes this cake extra-moist. A recipe from Classic German Baking for the fall, and the holidays!

German Apple Almond Cake recipe

German baking, I don’t think, gets its due. It’s partially because the names of the pastries and baked goods don’t exactly roll right off most of our tongues. Kartoffel-Käse Dinnede, Zitronenbiskuitrolle, Aachener PoschweckSchwäbischer Prasselkuchen, and, well…I’ll quit now, because it’s taking me too long to hunt down all those keys on my keyboard. And I’d rather be wrapping my tongue around German cakes and cookies, rather than trying to wrap it around their names.

Fortunately Luisa Weiss, who writes one of my favorite blogs, Wednesday Chef, has published them in a very accessible collection of recipes, Classic German Baking. This beautifully written cookbook features traditional German favorites, adapted for kitchens everywhere. (And yes, there’s a guide at the end of the book for how to pronounce everything.) It’s one of those cookbooks that you’ll bookmark several recipes in on your first glance, like I did. Then during the next few weeks, you’ll spend your way baking through them.

Luisa was born in Berlin. Her mother is Italian, and she’s lived in Germany, France, and the United States. So you’ll be happy to hear that all the cakes, cookies, tortes and kuchens are completely do-able in any kitchen, using ingredients that are easy to get. And for the few that might pose a challenge, like spiced plum butter and quark, she gives recipes on how to make them yourself.


Before Luisa moved back to Germany a few years ago, in New York, she was a noted cookbook editor, so the recipes are well-written and carefully explained. I’ve bookmarked the recipe for Basler Leckerli, the Swiss cookies that take a few weeks to cure. (I made them once, not from Luisa’s recipe, and mine came out as hard as bathroom tiles.) So I’m anxious to give them another shot, and those are next on my list.

apples for German Apple Almond Cake recipeFor the holidays, there’s Christbrot, a Christmas Bread that’s a much easier take on Stollen. And those glorious squared of Bienenstich, a buttery cake with honey-caramelized almonds on top? Yes! Or however you say “yes” in German…

Almond paste for German Apple Almond Cake recipe

I was gifted some apples by a neighbor who did some picking, and had a packet of almond paste on hand from a visit to Sicily, and put them to use in the easy to pronounce Apfel-Marzipan-Kuchen. It’s a rich almond-scented cake with loads of apple flavor, which I think is understandable to anyone.

apricot jam for German Apple Almond Cake recipe

Like all apple desserts, the flavor of this custard-like cake really depends on how good the apples are. Supermarket apples are usually quite dull in flavor and bred for looks, so they remain blemish-free. Flavor is often secondary.

Because we see apples all year round, it’s easy to forget that they are a seasonal fall fruit. So now is the time of year to gather some good ones, and I recommend that you hit the farmers’ market and find some heirloom or locally grown varieties, which will take this kuchen, or cake…übertrieben (over the top).

Classic German Baking

German Apple-Almond Cake
Print Recipe
10 to 12 servings
Adapted from Classic German Baking by Luisa Weiss I used a mix of apples, some tart, some less-so. Do use good-quality, flavorful apples, preferably ones from a farmers' market, which taste better than supermarket varieties. For suggestions on which apples to use, ask the people at the farm stand or choose those that have a fragrance. Apples are related to roses, so often have a faint, yet lovely, rosy smell. If your apples are small, use 6 of them. Luisa recommends grating the almond paste, which I didn't do, so I had to run the mixture through a food processor. Since my almond paste was "artisanal" it wasn't as moist as what you buy at the grocery story, so that may have been the culprit. So I recommend grating the almond paste in step #4.
4 medium apples, (1 3/4 pounds, 800g)
1 lemon, zested and juiced
7 ounces (200g) almond paste
3/4 cup (150g) sugar
1/2 teaspoon salt
14 tablespoons (200g) unsalted butter, melted and cooled
1 teaspoons almond extract
4 large eggs, at room temperature
1 cup, 3 tablespoons (150g) flour
9 tablespoons (80g) cornstarch
2 teaspoons baking powder, preferably aluminum free
1/4 cup (75g) apricot jam, strained if lumpy
1. Butter a 9- to 10-inch (23cm) springform pan and line the bottom with parchment paper.
2. Peel and core the apples. Divide the lemon juice into two separate bowls. Slice two of the peeled and cored apples into 1/2-inch (1,25cm) slices, and toss the apple slices in one bowl of lemon juice. Dice the other two apples into 1/3-inch (1cm) cubes. Toss in the other bowl of lemon juice.
3. Preheat the oven to 350ºF (180ºC).
4. Using a grater with large holes, grate the almond paste into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix until the almond paste is finely broken up.
5. Add the melted butter, almond extract, and lemon zest, and continue mixing until smooth. Add the eggs one at a time, stopping the mixer and scraping down the sides of the bowl after each addition.
6. Whisk together the flour, cornstarch and baking powder in a small bowl. Stir the dry ingredients into the almond batter mixture by hand, then fold in the diced apples, along with any lemon juice in the bowl.
7. Scrape the batter into the prepared pan and smooth the top. Place the sliced apples in concentric circles on top of the batter, pressing them in very lightly.
8. Bake the cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
9. Remove the cake from the oven. Warm the apricot jam in a small saucepan and brush it over the top while the cake is hot. Let the cake cool completely, then run a knife around the inside of the cake pan to release the cake, and remove the sides of the cake pan. Brush the top of the cake with the apricot jam.

Serving and storage: This cake is so moist, it doesn't require any accompaniment. However softly whipped cream, perhaps lightly spiced with cinnamon or allspice and a bit of vanilla or Cognac, would be welcome. Cinnamon ice cream would be lovely. The cake can be kept at room temperature for 3-4 days. Avoid freezing it, which could make it soggy.



Can I make my own almond paste?

I've not done it but it takes a very powerful machine (food processor) to get it as finely ground as purchased almond paste. Luisa has a recipe in her book (page 264) for those who want to give it a go. In the United States, I like Love 'n Bake, but the tubes and packages of it sold in supermarkets (such as Solo or Odense brands) are generally of good quality, too.


Can I use marzipan?

Most marzipan is meant for modeling, so has more sugar (and sometimes glucose) added, to make it more pliable. So use almond paste, not marzipan. Nigella Lawson says that almond paste in England is called marzipan. So check that link for advisements if you live in the United Kingdom.


Can I make this without nuts?

Unfortunately, I don't know of a nut-free substitute for almond paste.


Does it matter if my almond paste is blanched or unblanched?

It's generally a matter of preference and what's available. Either will work in this recipe. Unblanched almond paste is darker in color, but harder to find.


Is there a good way to remove this from the pan, for presenting and serving?

You can run a knife or spatula underneath the kuchen to remove it from the pan bottom and lift it slightly with a spatula, then futz underneath to peel off the parchment paper and slide it onto a serving platter. (It sounds complicated, but it actually quite easy as the cake is not fragile. You can also use a glass bottom springform pan and omit the parchment paper.


Related Recipes

French Apple Cake

Cinnamon Ice Cream

French Apple Pie

Harvest Tart

Pumpkin Ice Cream

Apple Jelly



German Apple-Almond Cake

Never miss a post!


  • Bricktop
    October 24, 2016 3:33pm

    Looks delicious. I like pears with almonds better, so I will sub in les poires (or die Birnen).

    • wildbill
      October 24, 2016 5:20pm

      Please, let us know which pears you use and how it turns out. I have Boscs and Asian that I think should be fine as long as they’re not too ripe. Thanks.

    • Sarahb1313
      October 25, 2016 4:13am

      What a great idea. I wonder if a Bartlett will hold up best?

    • October 25, 2016 2:09pm

      Apples are abundant right now but I was thinking pears as well as I read this! I’ll have to give both a try.

  • October 24, 2016 3:41pm

    I can’t wait to get my hands on Luisa’s book. In the meantime I’ll have to make this. I think there could be far worse ways to wait.

  • karin
    October 24, 2016 5:14pm

    I loved her ‘romance’ Berlin book tremendously, meaning I actually read it from beginning to end, and yes her recipes are very much real German. The Flaumen kuchen is to die for….of course I want her new book!

  • October 24, 2016 5:19pm

    I received my three copies of Luisa’s book last week. It is stunningly beautiful and the recipes are great. Her blog and prior books helped me to connect with my German roots again.
    David, you are doing pretty good with writing all those German names. I’m sorry I am going to miss you in New York. Yes in German is ja.

  • Rowi
    October 24, 2016 5:19pm

    How very timely to read your post today! We’ve just had basketful of apples over the weekend from an old farm just outside of town! The apples this year are delicious but some blemished fallen apples need to be used for baking or compote. Normally, I would do apple crumble/pie with lots of butter, cinnamon and cardamom but once in a while it’s nice to try a new apple recipe. Thank you so much for the inspiration!

  • Linda
    October 24, 2016 5:21pm

    I don’t have a stand mixer. Can I use a hand held mixer or my food processor. I don’t bake often but this sounds delicious and I want to make it for a good friend who is german.

    • October 24, 2016 6:42pm
      David Lebovitz

      Yes, you could make this by hand (just be sure to get the almond paste very finely broken up and smooth) or a food processor, being sure to the final mixing of the apples and dry ingredients by hand.

  • October 24, 2016 5:35pm

    Just returned from Germany (and apple desserts every day). I forgot how wonderful their desserts are and was looking for a German dessert book – and here you are. I shall check out the book, make the cake and then some.

  • Barbara
    October 24, 2016 5:45pm

    I’m allergic to corn so never make recipes with cornstarch. Is there a substitution I can use in this recipe?

    • calgal
      October 24, 2016 5:58pm

      If you just Google cornstarch substitutions, you’ll see there are several such as tapioca starch. Seeing as David would just have to do the same thing, why not look into it yourself. Not trying to sound rude but David gets so many questions that could easily be answered with a quick Google search.

    • Lynn
      October 25, 2016 6:23am

      Did you see below — David said to substitute potato starch.

  • October 24, 2016 5:53pm

    Just finished the last slice of apple marzipan tart yesterday (I´m from Germany), so I´m all with you with that heavenly match of flavors. It´s really great, and for me, it´s apple season all year long anyway. And PS Yes = Ja.

  • October 24, 2016 5:56pm

    David, thank you so much for the recipe – it is very timely since the farmers’ stands of New England are full of different varieties of apples. Despite the terrible drought of last summer, the flavors and taste are much more intense – just what we need for an apple pie. :) I was thinking about making one the other day, but wanted to go beyond my usual Apple Charlotte and the like. I have a question however: could the corn starch be substituted/omitted? (trying to avoid all corn these days…)

    • October 24, 2016 6:51pm
      David Lebovitz

      You could likely use potato starch as a replacement, or an equivalent amount of flour.

    • Alexa
      October 31, 2016 1:51pm

      Hi David: after reading this excellent recipe it was on my mind all week. I made it on a weeknight with some Spy apples that had an intoxicating aroma. My springform pan disappeared and I instead baked it in an ancient, high sided cast iron skillet of about the proper size. It worked a treat and the cake was demolished in no time. Thank you so much for the recipe. I’m going to have to buy Luisa’s book!

  • October 24, 2016 6:02pm

    Beautiful cake or breakfast coffee cake. It’s apple season here in Ca, and I’ll be making this! Meanwhile I’ll check out Louisa’s book.

  • connie
    October 24, 2016 6:04pm

    Thank you for the print recipe option. I know that’s new for your website and I appreciate it.

    • Chris in VA
      October 24, 2016 9:54pm

      Seconding appreciation of the print feature!

  • Dorothee
    October 24, 2016 6:11pm

    Dear David,
    German long-term reader of your blog here – I love it and visit several times a week! I’m afraid it says something about a typically German impulse to lecture (or is it just me? that would be even worse…) that this is only the second time I’ve commented – to correct your German, of course. “Uebertrieben” means “exaggerated”, which is not quite what you’re looking for here, I think. It’s actually quite hard to find a good translation, but you could say “those apples are ‘das Tuepfelchen auf dem i”, which literally means “the dot on the i”. It’s also unpronounceable for anybody born West of the Rhine and thus quite nicely supports the point you’re making about the German language in general…

    • October 24, 2016 6:46pm
      David Lebovitz

      Thanks ~! German is so tricky I had to rely on Google Translate, which is less than perfect. Kind of like my German ;)

      • October 24, 2016 9:39pm

        David, townload . It’s an app that I use frequently to translate.

        • June2
          October 25, 2016 8:05pm


  • liz
    October 24, 2016 6:48pm

    Hello David, Thanks for this recipe that I will be certainly trying out, it’s so weird just last night I was thinking about a delicious apple tart with almond paste a Swiss friend in the Engadine had made, and I thought oh need to find the recipe and what do I find in my inbox today…!!!Slightly freaky coincidence no? :)

  • plevee
    October 24, 2016 6:51pm

    Dear David, Is the corn starch really necessary. I would have thought a sturdier, higher gluten flour would be better to suspend all those heavy additions.
    Do you think a wholewheat version of this would work?

    • October 24, 2016 6:52pm
      David Lebovitz

      See above ^^ regarding cornstarch. You could likely use whole wheat flour although usually pastries made with it tend to be heavier.

    • October 24, 2016 11:40pm

      Hi there! The cornstarch makes the cake crumb incredibly tender, almost creamy… You can sub it with something else but the cake texture will change a bit. All best! Luisa

      • Ulrike
        October 26, 2016 7:33am

        Well this is fate – I was just going to try out another ‘German Apple cake’ recipe from an American blog (even though I’m German and have many apple cake recipes from German cookbooks), but I checked your blog just to procrastinate and this came up. Your recipes are always amazing so I’m going to make this one instead now :) I think I’m also going to have to order Louisa’s book as a Christmas present for myself – I love German baking so much and any book that appreciates it gets my approval! I totally agree that it’s under appreciated – especially the amazing bread. Living on the other side of the world to Germany, baking keeps me connected to my heritage and culture, and though we have good German bakeries where I love nothing is ever quite as authentic or delicious as home baked from recipes that have been passed down with love!

    • plevee
      October 25, 2016 4:46am

      Thank you David.

  • karen
    October 24, 2016 7:15pm

    I am going to substitute gluten free flour for the flour. My Dad is GF and this would be perfect for Thanksgiving. Thank you for sharing this recipe.

  • October 24, 2016 7:30pm

    I wish I saw this post thirty minutes ago. I was looking for a recipe for a seasonal cake to make for breakfast appreciation for the teachers but ended up making a banana cake… This apple cake looks delicious. And the pictures are especially good. You never bore :)

  • October 24, 2016 7:31pm

    BTW, I think tapioca powder can work instead of the cornstarch. I will try and report back.

  • Sandra
    October 24, 2016 7:38pm

    How does this compare to the French Apple cake. A recipe I came to through your blog and our favourite Apple desert, with the rum of course.

  • Mary
    October 24, 2016 7:51pm

    Wow – what a delicious looking cake ! It reminds me of an apple cake we enjoyed when I was growing up. My mom was from Germany and was a fabulous cook and baker. A German apple cake was one of her specialties. It was also one of the first things I learned to bake. Although we had an electric hand mixer, I remember my mom always insisted that I cream the butter and sugar by hand as she felt that was the proper way to do it. It was quite the arm workout ! I look forward to trying this recipe and checking out Luisa’s book.
    P.S. I love your blog David. It’s such a joy to read and I love your sense of humor !

  • October 24, 2016 8:01pm

    The podcast Planet Money recently did a piece on why apples became so tasteless. But there’s hope!
    I bet a shot of Calvados would be good here. A little Franco-German detente.

  • Katrina H. Hall
    October 25, 2016 12:58am

    Oh, my! That cake looks delicious – and pant at the thought of almond paste (or marzipan) among the ingredients. The cookbook goes right on my wish list, especially remembering the pastries at a German pastry shop near our place in NYC. Such good pastries and breads!

    • Sarahb1313
      October 25, 2016 4:20am

      OH yes! My first bakeries were the German ones in the East 80’s of Manhattan- filled with little sculpted marzipan figures and linzer tortes!

      David, I think this is the new dessert I will try this Thanksgiving!!! I cannot wait to try it. I think a trial run is in order… <3

    • witloof
      October 27, 2016 4:19am

      Katrina, would you mind telling me the name of your German bakery? I live in NYC and am pining for bienenstichkuchen, brezen, mandelhoernchen, and krapfen.

  • Kevin
    October 25, 2016 3:43am

    I’m assuming that it’s probably better to slice the two apples into more than 8 slices each, as 16 slices won’t be sufficient to cover the cake, and they’ll likely be too thick.

    Thanks. I’m not so good at math so I changed it to slice the apples to the thickness I used instead. -dl

  • Kristine Angelo
    October 25, 2016 6:02am

    Hi David & Luisa,
    Do you think this would work with a high quality gluten free 1 to 1 flour substituted for the regular flour?

    Thanks, can’t wait to try it!

    • October 26, 2016 12:26pm

      Oh dear, I have no experience with GF flour, but I think it’s worth trying out! Do let me know how it works out!

  • Gavrielle
    October 25, 2016 7:45am

    I think I just found my Christmas present:). I’m heading off to Berlin in a couple of weeks so look forward to German baking in situ. It’s been way too long. Last time I was there the patisserie at KaDeWe was easily as good as anything I’ve tried in Paris.

  • October 25, 2016 12:02pm

    Wow this looks really good. I am so impressed, I love cakes like this. Thanks for all of the information David, I love all of the details about this.

  • Puss N Boots
    October 25, 2016 6:20pm

    RE: Can I use marzipan

    Beware and read the Nigella link.

    I suspect her team would advocate home made paste for this recipe 50:50 ground almonds: caster sugar , not the 75% sugar marzipan which rolls out very well.

  • October 25, 2016 10:18pm

    Hi David,

    This cake looks great. Do you think I can substitute almond butter for the almond paste and some of the butter? I made lots of almond butter in my food processor the other day. It would be great if I can use that instead of buying almond paste.


    • October 26, 2016 12:28pm

      Almond butter and almond paste are totally different things – almond butter is made of ground raw almonds processed until creamy and smooth. Almond paste are blanched almonds processed with sugar (and sometimes flavorings) until smooth and kneadable. One cannot be used in place of the other.

      • Melissa
        October 27, 2016 9:21am

        Hi Luisa. Is the almond paste in your recipe the Marzipan that is on supermarket shelves in Germany, or should I look for Mandel-Paste? Also should I use Type 405 or 550 flour? I am still working out US-German baking ingredient equivalencies. Thanks!

        • October 29, 2016 5:02am

          Use 405 flour. Buy Marzipanrohmasse.

          • melissa
            November 17, 2016 12:06pm

            Thanks! I have been looking at marzipan packages in various stores trying to understand the differences (with my limited German). Now I can finally use some of our big stash of apples in a new way!

  • Julie
    October 26, 2016 3:05am

    This cake looks so moist and delicious! Making your own almond paste is very easy and can be done with a simple food processor. It does not come out as super-fine as store bought, but you can control the sugar quantity and it is much less expensive when making it at home.

  • Rose Liu
    October 26, 2016 10:19am

    Dear David, thank you always for your sharing good recipes. I like your blog as well as your books. I just made this German apple cake today. It tastes really very very good. Thank you again. Have a nice day.

  • Natalie
    October 26, 2016 4:44pm

    I made this cake last night and I couldn’t be more in love with it. For the first time, my cake looks like the one in someone else’s photo. I had two slices last night and it’ll probably be my breakfast today.

  • Reg
    October 26, 2016 5:14pm

    I just handwrote the recipe because I couldn’t copy and paste….And now I read in the comments there is a print function. Thanks so much David …………LOVE your recipes

  • Erin
    October 27, 2016 6:00am

    Wow, definitely needs this cookbook. Looks/sounds amazing. Wondering if this could be adapted into small cakes or even bars? Any easy to serve version for a crowd… Or does it slice a little messy?

  • Barbara
    October 27, 2016 10:23am

    Semplicemente fantastica! L’ho preparata ieri pomeriggio ed ha avuto un gran successo.
    Grazie David! Come sempre, post e ricetta imperdibili!!!

  • Denise
    October 27, 2016 7:07pm

    David, I love your blog and your pictures.

  • Shelley
    October 27, 2016 9:35pm

    I am thinking of baking this recipe divided into two loaf pans that are lined with parchment. Foolish?

    • October 27, 2016 9:41pm
      David Lebovitz

      Nope! I think that would work just fine. You’ll likely need to reduce the baking time, to compensate for the smaller pan, but I can’t say how much without testing it out. So just keep an eye on them.

      • Shelley
        October 27, 2016 11:48pm

        Will do! Thanks!

  • BananaBirkLarsen
    October 29, 2016 2:29am

    This is a very timely post — I was just wondering what to do with a large bowl of beautiful macintoshes. I made it today and it is phenomenal! For the record, 3.5 oz very old, dry marzipan, grated to a fine powder and mixed with 3.5 oz almond butter seems to be an acceptable substitute for the almond paste (sometimes you gotta use what you have).

  • Stephanie
    October 29, 2016 3:36am

    How similar is this recipe to a Dutch appeltaart?

  • October 30, 2016 3:06pm

    My husband saw this recipe and asked me to make the cake for our dinner party last evening. It was a huge hit and the star of the party.
    This afternoon we are going to make the pumpkin jam.
    Thank you David, you never disappoint!

  • Stephanie
    October 30, 2016 8:17pm

    I’m baking this cake right now, it’s weird to use so much cornstarch in a batter but wow, does it smell and look delicious! Love your blog! Thank you!

  • PeggyL
    October 31, 2016 1:28pm

    My almond paste was too soft to grate, so I used my pastry cutter to mix it with the sugar. That worked pretty well.

  • PeggyL
    October 31, 2016 1:28pm

    And the finished cake was delicious!

  • Babs
    October 31, 2016 7:01pm

    I made this for a gathering of friends Saturday night, followed the recipe almost to the letter except I was out of almond extract. It was still delicious. Guests raved – I will make this again. Evening or afternoon cake – lovely.

  • Sara
    November 1, 2016 4:34am

    Looks beautiful!!

  • Sarah
    November 1, 2016 3:40pm

    I made this the other day, and it is delicious. However, it took an hour and 50 minutes to cook – it was still SO raw at 70 minutes.

    Do you think it is because I set the pan on a jelly roll pan (I fear leaks from the spring form), or should I check my oven temperature again?

    Pound cakes also tend to take forever in the oven.

    • November 1, 2016 6:00pm
      David Lebovitz

      I always keep an oven thermometer in my oven, and mine baked at the time noted in the recipe. If yours took that much longer, it sounds like you should check the temperature of your oven with a thermometer to make sure it’s correct.

      • Sarah
        November 2, 2016 3:20am

        Thanks – I’ve done it in the past and not found issues, but…. then I doubt the thermometer! I’ll check again.

  • Susan
    November 1, 2016 5:29pm

    I made this cake on Sunday. It is beautiful and delicious, and has definitely earned a spot on my Thanksgiving menu. I may serve it with the option of a chocolate port sauce on the side. Thanks for the recipe!!!

    • November 2, 2016 3:22am

      I had leftover port syrup from poaching pears in port. I did not have apricot jam. I used the syrup to glaze it. Delicious.

      I’ve been serving it with ice cream (the philly style vanilla from the perfect scoop) with a bit of port splashed in just before freezing.

  • Florin
    November 2, 2016 5:26am

    This looks great and sounds like the cake my Swiss grandmother made. Could you please post a recipe for Swiss plum tart? My father talked about the one his mother made all the time. She never measured the ingredients. It had sliced plums and a sour cream topping. It was probably a Swiss-German recipe. Thanks!

  • Rachael
    November 2, 2016 3:36pm

    I was very excited to try this recipe, as I love apples, and I found some beautiful Bramleys at my local farmers market. It is a delicious cake, but I was a bit disappointed that the almond flavor seems to dominate it and I could hardly taste the apple as a result. I did follow the recipe, so I’m not sure if my results were unique. But next time, I think I’ll reduce the almond extract to 1/2 t.

  • Joseph D.
    November 2, 2016 7:11pm

    I (an American living in Berlin) was also very excited to try this out. I searched for Mandelpaste online but couldn’t find it, so I used marzipan (200g, Penny brand) instead. Consistency was very soft, so I broke it up into pieces instead of grating it, and it eventually mixed into the wet ingredients. Reduced my sugar to 50g. Result: fabulous. Even my German friends raved about it and they’re not easy to please. Thank you Luisa and David for this recipe and I hope you are enjoying your NYC event tonight! I’m planning on giving this wonderful-looking cookbook for a gift this Christmas, but not before I get a preview of it first!

  • Sara
    November 3, 2016 2:26pm

    David: I grew up near Basel so the Leckerli were always part of Christmas festivities. And you can’t really buy them outside of Switzerland so I started making my own when I moved away. I have not seen Luisa’s recipe, but the one I use works really well. What is important is kneading the melted honey and sugar into the dough while it is still quite hot – makes it easier to work with. The second thing is to roll the dough, put it on the baking sheet and leave it to dry out overnight. Then bake it the next morning. That somehow makes the leavening work better and does not lead to rock hard cookies. They taste good right away but get better if you put them in an airtight container for a while.

  • Whitney Schmidt
    November 3, 2016 2:30pm

    I made this yesterday in a well buttered square cake pan because my springform pan was missing and it worked great. Wonderful cake! I bought Luisa’s book and plan to buy a copy for my father-in-law for the holidays (his Dad was German)

  • Chris
    November 3, 2016 5:07pm

    This makes a light, airy cake that’s not too sweet. At 1:10, mine came out well browned — next time, I’d start checking it at the 1 hour mark, or maybe a little earlier.
    I passed the warm apricot jam through a sieve and added 1/2 Tbsp of brandy to thin it. Would definitely make again. Might buy the book, too.

  • Trish
    November 7, 2016 1:21am

    I made this today. The recipe is easy to follow, and the cake tastes and looks great. It was perfectly done at 1 hour, 10 minutes. The flavors transported me back to my student days in Germany. Thanks, Luisa and David, for a great recipe. The book is on my Christmas list.

  • Julie Hirschfeld
    November 8, 2016 2:08am

    This recipe is awesome. I’ve already made it twice! We are working our way through a giant bag of apples so this was just the thing.

    The first time I made the recipe as written. It was delicious but I found grating the almond paste to be tedious. I remembered a JoAnne Weir almond cake recipe where she makes the whole thing in the cuisinart. So the second time I made the cake in the cuisinart up to when you fold in the apples. I have to say the texture of the cake was very smooth and creamy and it was much easier to make.

    This recipe is a keeper!

  • November 8, 2016 4:05am

    This looks delicious and has made my to bake soon list! Thanks for sharing!

  • November 10, 2016 1:00pm

    This apple almond cake looks amazing! I’d love to try this recipe :)

  • Cate Lawrence
    November 11, 2016 11:32pm

    Sieht lecker! German baked goods are why I’ve gained 20 kilos in three years since becoming an expat :/

  • Leora
    November 12, 2016 11:04am

    Thank you, it’s a lovely cake

  • Nina
    November 13, 2016 5:54am

    I am looking forward to making this cake at the end of this month. It looks so delicious.

    One question I have – do you have a substitute if I don’t have apricot jam? Thanks.

  • Kristen Sanders
    November 13, 2016 11:07pm

    Instead of apricot glaze, I made an apple cider caramel to drizzle on top. Still waiting for it to cool. Wish I could cook with you in Paris David!